Burger sauce recipe with mayonnaise and ketchup: home and burger shop batches

A good burger sauce is simple. "Burger sauce" gets about 590 searches a month in Pakistan, "burger sauce recipe" about 260, and "zinger burger recipe" about 590. Most people want a recipe that works the first time. This one uses ready mayonnaise and ketchup, and it comes with batch sizes for a home cook and for a burger shop, plus a zinger-style sauce and a costing method.

The base ratio

Use 3 parts mayonnaise to 1 part ketchup by weight. The mayonnaise gives creaminess. The ketchup adds a sweet, tangy taste and a pink colour.

Home batch, about 8 burgers

• 150 g mayonnaise
• 50 g tomato ketchup
• 1 teaspoon mustard
• 1 tablespoon finely chopped pickles
• A pinch of garlic powder and black pepper

Mix everything in a bowl until smooth. Taste it, then adjust. A little more ketchup makes it sweeter, and a little more pickle makes it sharper.

Shop batch, about 40 burgers

• 750 g mayonnaise
• 250 g tomato ketchup
• 1 tablespoon mustard
• 3 tablespoons finely chopped pickles
• 1 teaspoon garlic powder and some black pepper

Mix in a clean steel or food-grade tub. Use a squeeze bottle for service so that each burger gets the same amount and no hands touch the sauce.

Zinger-style sauce

A fried chicken burger needs a sauce that is creamy and a little hot, so it does not get lost next to the crisp coating.

Shop batch, about 40 portions:

• 800 g mayonnaise
• 120 g chilli garlic sauce
• 80 g tomato ketchup
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Stir well and taste. Add more chilli garlic sauce for more heat, or more ketchup to soften it. Keep a note of the final recipe so every batch tastes the same.

Variations

For a spicy sauce, stir in 1 or 2 tablespoons of chilli garlic sauce. For a smoky taste, add a pinch of paprika. For a creamy garlic version, add a crushed garlic clove and a little lemon juice. For a smash burger, thin the sauce slightly with a teaspoon of cold water so it spreads on the bun.

Cost per burger

Work out what the sauce costs on each burger. Weigh a portion, then multiply.

Here is an example with made-up numbers, not Orino prices. Say the sauce costs Rs 680 per kg to make from mayonnaise and ketchup. A 20 g portion then costs Rs 13.60 (680 divided by 1,000, times 20). If your burger sells for Rs 450, the sauce is about 3 percent of the price. If a cook uses 30 g instead, the sauce costs Rs 20.40. Check your own numbers, because the share changes with the price of your burger.

A clean service method

Hands and spoons in a sauce tub are how problems start. Use these habits instead.

1. Fill a clean squeeze bottle from the batch tub.
2. Keep the tub covered and in the fridge. Keep only the bottle on the line.
3. Wash and dry the bottle every day.
4. Never refill a half-empty bottle from a new tub without washing it first.
5. Label each tub with the date and the cook's initials.

Pick the right products

Classic Mayonnaise suits burgers and sandwiches, and its pouch shows a burger. For ketchup, a 4 kg pouch fits kitchen use and a 9 g sachet fits delivery. See all of them on the products page. If you cannot choose, read our guide on which mayonnaise suits which dish.

Keep it consistent

Weigh the first batch and write down the recipe. Label the tub with the date. Use a clean spoon every time, and make a fresh batch if you are unsure about an old one. A sauce that tastes the same every day gives guests a reason to come back.

Need supply?

If you run a burger shop and want bulk mayonnaise and ketchup in 4 kg pouches, send an enquiry with your monthly quantity, or read the restaurant supply page.